Potato, Rosemary and Onion Layer Bake




Posted in FoodVegetarian-and-vegan

Introduction: Potato, Rosemary and Onion Layer Bake

About: Food and music obsessed. I also post my recipes and food thoughts on my blog. http://eating-properly.blogspot.co.uk/. My recipes are inspired by my mixed up cultural heritage of Polish, Latvian and English ...
This dish is full of buttery, crispy, potatoey goodness and makes an excellent side dish for any meal. It is incredibly easy to prepare and really delivers excellent flavours in return. The size of pan you use is not crucial here but it will effect the cooking time and how crispy your layer bake is. This recipe would also work with any number of different herbs such as thyme, marjoram, oregano or a mixture. You could also change it up a bit using a flavoured salt or throwing in some lemon zest for a twist. Once you've got the basic technique just go for it and feel free to experiment.

I challenge you to not be salivating when you smell how good it is while cooking!

750g potatoes - it's up to you whether you peel them or not, I prefer them with the skins on.
2 medium onions
3-4 sprigs of fresh rosemary finely chopped
4 tbsp butter, duck, goose or bacon fat
salt & pepper
  1. Generously butter a 20-30cm spring form cake tin and preheat the oven to 180C Fan.
  2. Finely slice the potatoes and onions using either a mandolin, food processor or sharp knife. The slices need to be very fine, approx 2-3mm so please take care when slicing. Keep the onions and potatoes in separate bowls.
  3. Start with a layer of potatoes on the bottom of your tin, followed by a scattering of onions, rosemary, salt and pepper then finish by dabbing with small blobs of butter.
  4. Repeat this process until you have used up all your potatoes and onions. I did three layers.
  5. Finish off with some extra blobs of butter to enhance the crispiness then place in the oven. I started by leaving it for 30 minutes then going back to check. I ended up cooking it for about 80 minutes in total but this may be different depending on your dish, thickness of potato and your oven. You are looking for a skewer or knife to be inserted easy and yummy crispy, golden brown colours throughout. Don't be alarmed that your layer bake has shrunk though, this is a good thing.
  6. If you like this recipe, please check out my blog. http://eating-properly.blogspot.co.uk/



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    Hello Pembroke, that would be 350 degrees in the U.S. :-)

    Thank you. I put it in my electric fan oven at 180C. I haven't tested it in anything else but you could check out this conversion table to help. Basically it's a 'moderate' heat that I use.

    Such an attractive dish! Looks delicious. :-)

    This looks great - especially with the duck fat I need a food processor - I imagine they are as life changing as a slow cooker......

    I think I need to learn how to use the attachments for my food processor now .... this looks amazing!

    1 reply

    I used the slicing attachment on my food processor for the potatoes and onions. It makes such a difference to the time and it meant the whole dish was prepared in no more than 10 minutes, then all you have to do is let it cook.

    Hmmmm, I think adding some cream to the layers would make it amazing...

    1 reply

    That would be delicious but would make it more like a traditional dauphinoise. You can't really go wrong with butter, potatoes onion and cream though!

    This looks super yummy! If I brought it to work as a potluck side dish, will the potatoes stay crispy?

    1 reply

    Thanks. Hmm...not sure about the crispy thing but I guess so, roast potatoes do. When I make it we always eat it all in one go!

    This looks super yummy! I will definitely try this for Thanksgiving.

    1 reply

    Thanks. I love it. If it didn't contain so much butter I would be making it all the time!